The influence of inoculation with Penicillium and yeast on taste enhancement in Jinhua ham.

This study investigated the effect of Penicillium (Penicillium aethiopicum & Penicillium chrysogenum, PP), yeast (Candida parapsilosis & Rhodotorula mucilaginosa, CM) and mixture (MI) inoculation on the taste development of Jinhua ham. The results showed that Penicillium and yeast significantly increased acidic protease activity and reduced TVB-N values compared to the control. Three kinds of inoculation promoted the degradation of both myofibrillar and sarcoplasmic proteins, leading to a accumulation of peptides and free amino acids. It was strongly detected by the electronic tongue sensors PKS, NMS, ANS and SCS. Consequently, the inoculated hams exhibited significantly enhanced umami and sweet tastes, resulting in a higher overall acceptability in sensory evaluation. These findings indicate that targeted inoculation with Penicillium or yeast improves taste quality by intensifying proteolysis and enriching taste-active compounds, providing a viable strategy for enhancing the taste profile of dry-cured ham.